I am sorry I haven't posted but I am sick with a terrible sinus infection. It was finally bad enough yesterday that I went to the Dr. for some antibiotics. Today my head doesn't feel like it will explode but I am yet to be fully recovered.
Here are a few photos from convention until I get back into the workshop.... Hopefully on Monday!
Spicy Cucumber Salad with Peanuts - 1 pt
1 1/2 pounds cucumber, peeled and halved lengthwise
and thinly sliced (about 4 cups)
2 teaspoons kosher salt
1/2 cup rice vinegar
1/2 cup water
3 tablespoons sugar
1/4 teaspoon crushed red pepper
2 tablespoons red onion, minced
1 tablespoon dry-roasted peanuts, choped
Place the cucumber slices in a colander; sprinkle with
salt. Toss well. Drain 1 hour. Place cucumber slices
on several layers of paper towels; cover with
additional paper towels. Let stand 5 minutes, pressing
down occasionally. Rinse and pat dry.
Combine vinegar, water, sugar, and pepper in a small
saucepan. Bring to a boil. Reduce heat; cook until
reduced to 1/3 cup (about 10 minutes). Remove vinegar
reduction from heat; cool. Stir in onion. Combine
cucumbers and vinegar reduction in a medium bowl; toss
well. Sprinkle with peanuts.
Yield: 4 servings (serving size: 3/4 cup)
CALORIES 76 (17% from fat); FAT 1.4g (sat 0.2g,mono
0.6g,poly 0.5g); PROTEIN 1.6g; CHOLESTEROL 0.0mg;
CALCIUM 27mg; SODIUM 247mg; FIBER 1.5g; IRON 0.3mg;
Source: Cooking Light, JUNE 2001
Formatted by Chupa Babi in MC: 08.24.08
Try this Thai-inspired salad with chicken or fish. The
sugar in the dressing balances the heat of the red
pepper. Salting the cucumber slices draws out some of
the moisture, so they're especially crisp in the
well, typepad is acting up and I can't get more photos to load at this time, so this is it- sorry!